These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

249 related articles for article (PubMed ID: 23501251)

  • 1. Effects of varying degrees of doneness on the formation of heterocyclic aromatic amines in chicken and beef satay.
    Jinap S; Mohd-Mokhtar MS; Farhadian A; Hasnol ND; Jaafar SN; Hajeb P
    Meat Sci; 2013 Jun; 94(2):202-7. PubMed ID: 23501251
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Chemical state of heterocyclic aromatic amines in grilled beef: evaluation by in vitro digestion model and comparison of alkaline hydrolysis and organic solvent for extraction.
    Szterk A
    Food Chem Toxicol; 2013 Dec; 62():653-60. PubMed ID: 24120899
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings.
    Sinha R; Rothman N; Salmon CP; Knize MG; Brown ED; Swanson CA; Rhodes D; Rossi S; Felton JS; Levander OA
    Food Chem Toxicol; 1998 Apr; 36(4):279-87. PubMed ID: 9651044
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Dietary exposure to heterocyclic amines in a Chinese population.
    Wong KY; Su J; Knize MG; Koh WP; Seow A
    Nutr Cancer; 2005; 52(2):147-55. PubMed ID: 16201846
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Quantitation of 13 heterocyclic aromatic amines in cooked beef, pork, and chicken by liquid chromatography-electrospray ionization/tandem mass spectrometry.
    Ni W; McNaughton L; LeMaster DM; Sinha R; Turesky RJ
    J Agric Food Chem; 2008 Jan; 56(1):68-78. PubMed ID: 18069786
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia.
    Jahurul MH; Jinap S; Ang SJ; Abdul-Hamid A; Hajeb P; Lioe HN; Zaidul IS
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2010 Aug; 27(8):1060-71. PubMed ID: 20589547
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness.
    Sinha R; Knize MG; Salmon CP; Brown ED; Rhodes D; Felton JS; Levander OA; Rothman N
    Food Chem Toxicol; 1998 Apr; 36(4):289-97. PubMed ID: 9651045
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast.
    Liao GZ; Wang GY; Xu XL; Zhou GH
    Meat Sci; 2010 May; 85(1):149-54. PubMed ID: 20374878
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Quantitation of carcinogenic heterocyclic aromatic amines and detection of novel heterocyclic aromatic amines in cooked meats and grill scrapings by HPLC/ESI-MS.
    Turesky RJ; Taylor J; Schnackenberg L; Freeman JP; Holland RD
    J Agric Food Chem; 2005 Apr; 53(8):3248-58. PubMed ID: 15826085
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Predictors of dietary heterocyclic amine intake in three prospective cohorts.
    Byrne C; Sinha R; Platz EA; Giovannucci E; Colditz GA; Hunter DJ; Speizer FE; Willett WC
    Cancer Epidemiol Biomarkers Prev; 1998 Jun; 7(6):523-9. PubMed ID: 9641497
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Intra- and interindividual variability in systemic exposure in humans to 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline and 2-amino-1-methyl- 6-phenylimidazo[4,5-b]pyridine, carcinogens present in cooked beef.
    Lynch AM; Knize MG; Boobis AR; Gooderham NJ; Davies DS; Murray S
    Cancer Res; 1992 Nov; 52(22):6216-23. PubMed ID: 1423264
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods.
    Keşkekoğlu H; Uren A
    Meat Sci; 2014 Apr; 96(4):1446-51. PubMed ID: 24398004
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Formation of heterocyclic amines during cooking of duck meat.
    Liao GZ; Wang GY; Zhang YJ; Xu XL; Zhou GH
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2012; 29(11):1668-78. PubMed ID: 22838849
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The effects of different frying oils on the formation of heterocyclic aromatic amines in meatballs and the changes in fatty acid compositions of meatballs and frying oils.
    Ekiz E; Oz F
    J Sci Food Agric; 2019 Mar; 99(4):1509-1518. PubMed ID: 30141529
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Heterocyclic aromatic amine formation in grilled bacon, beef and fish and in grill scrapings.
    Gross GA; Turesky RJ; Fay LB; Stillwell WG; Skipper PL; Tannenbaum SR
    Carcinogenesis; 1993 Nov; 14(11):2313-8. PubMed ID: 8242861
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Occurrence of heterocyclic amines in cooked meat products.
    Puangsombat K; Gadgil P; Houser TA; Hunt MC; Smith JS
    Meat Sci; 2012 Mar; 90(3):739-46. PubMed ID: 22129588
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Screening for heterocyclic amines in chicken cooked in various ways.
    Solyakov A; Skog K
    Food Chem Toxicol; 2002 Aug; 40(8):1205-11. PubMed ID: 12067585
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in gas-grilled beef satay at different temperatures.
    Ahmad Kamal NH; Selamat J; Sanny M
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2018 May; 35(5):848-869. PubMed ID: 29334335
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Heterocyclic aromatic amines in domestically prepared chicken and fish from Singapore Chinese households.
    Salmon CP; Knize MG; Felton JS; Zhao B; Seow A
    Food Chem Toxicol; 2006 Apr; 44(4):484-92. PubMed ID: 16226366
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken.
    Salmon CP; Knize MG; Felton JS
    Food Chem Toxicol; 1997 May; 35(5):433-41. PubMed ID: 9216741
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.